Mexican Chorizo Hash

Photo: Jason Wallis; Styling: Cindy Barr  

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield: Serves 4 (serving size: 1 egg and about 1 cup potato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 11.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.7g
  • Carbohydrate: 33.1g
  • Fiber: 4.7g
  • Cholesterol: 206mg
  • Iron: 2.3mg
  • Sodium: 616mg
  • Calcium: 68mg

Ingredients

  • 2 ounces raw Mexican chorizo
  • 1 cup prechopped onion
  • 1/4 cup coarsely chopped bottled roasted red bell peppers
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6-ounce) package baby spinach
  • 2 teaspoons olive oil
  • 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 4 large eggs

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.
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